Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: <i>Bacteroides</i> spp., <i>Parabacteroides</i> spp., <i>Lactococcus</i> spp., and <i>Enterococcus</i> spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of...

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Principais autores:	Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-09-01
coleção:	Foods
Assuntos:	edible insects sourdough nutritional value lactobacilli baked products spontaneous fermentation
Acesso em linha:	https://www.mdpi.com/2304-8158/9/9/1322
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